Name: Caramelized Miso-Honey Chicken with Roasted Smashed Sweet Potatoes & Yogurt Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp white miso paste; 2 tbsp honey; 1 tbsp low-sodium soy sauce; 1 tbsp olive oil; 2 medium sweet potatoes (about 1 lb total); 1 tbsp maple syrup; 1/2 tsp smoked paprika; 1/2 tsp sea salt, plus more to taste; 1/2 tsp black pepper; 1 cup Greek yogurt (2% or full-fat); 1 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp fresh chives, finely chopped; 1/4 cup sliced almonds (toasted); 1 tbsp neutral oil (for pan); Fresh mint or basil leaves (for garnish)

Caramelized Miso-Honey Chicken with Roasted Smashed Sweet Potatoes & Yogurt Drizzle

CookwithNewsletter

This dish is a midweek celebration—a high-protein dinner that feels like a decadent treat. Caramelized miso and honey create a sticky, umami-rich crust on juicy chicken breasts, inspired by the golden edges of your favorite desserts. Roasted smashed sweet potatoes echo the sweetness while delivering fiber and nutrients. The lemony yogurt drizzle brightens each bite, and toasted almonds add satisfying crunch. Layering flavors and textures turns a simple meal into an energizing, soul-satisfying reward that’ll power you through tomorrow. It’s health and indulgence, perfectly balanced.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pierce sweet potatoes with a fork and microwave until just tender (about 6-8 minutes). Cool slightly, then cut in half and place cut-side down on the prepared baking sheet. Smush each half with the bottom of a cup to flatten slightly.
Drizzle sweet potatoes with olive oil, maple syrup, smoked paprika, 1/2 tsp sea salt, and black pepper. Toss gently. Roast for 20-25 minutes, flipping once, until caramelized and crispy at the edges.
While sweet potatoes roast, whisk together miso paste, honey, and soy sauce in a small bowl. Pat chicken breasts dry and coat with the miso-honey mixture.
Heat a large oven-safe skillet over medium-high. Add neutral oil. Sear chicken breasts for 2 minutes per side until deeply golden and caramelized. Transfer skillet to the oven (uncovered) and roast for another 8-10 minutes, until chicken reaches 165°F internally.
Meanwhile, in a bowl, combine Greek yogurt, lemon zest, lemon juice, and half of the chives. Season with salt and pepper to taste. Set aside.
When sweet potatoes and chicken are done, let the chicken rest for 5 minutes. Slice thickly.
To serve: Place roasted sweet potatoes on plates. Top with sliced miso-honey chicken. Drizzle with lemony yogurt, sprinkle with toasted almonds and remaining chives. Garnish with fresh mint or basil leaves for brightness.